Luscious lemon-filled cupcakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Whole wheat pastry flour |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Butter, softened, PLUS |
| 2 | tablespoons | Butter, softened |
| ½ | cup | Honey, warmed |
| 8 | Egg yolks, lightly beaten | |
| 1 | tablespoon | Lemon juice |
| ½ | cup | Milk --Lemon Filling---- |
| 2 | tablespoons | Cornstarch, dissolved in 1 cup cold water |
| ½ | cup | Honey |
| 2 | Egg yolks, lightly beaten | |
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Butter |
Directions
Makes 1 to 1-½ dozen
*DIRECTIONS*
Preheat oven to 325F. Butter muffin tins or line with paper cups.
Sift flour with baking powder and nutmeg. In a large bowl beat together butter and honey for 3 minutes. Add egg yolks and continue to beat until fluffy. Mix in lemon juice. Add flour mixture and milk alternately, beating well after each addition. Using ½ of the batter, fill tins ⅓ full. Add 1 teaspoon lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 minutes.
Makes 1 to 1-½ dozen cupcakes.
Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, until thickened. Add a little hot mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring constantly. Add lemon juice and butter. Stir until butter melts. Cool before using. Yields about 1-½ cups.
Shared by: June Hoffman 4/93